Preheat oven to 375°F (190°C) and line a 15x10x1-inch jelly roll pan with parchment paper, greasing the paper.

Beat egg whites in a large bowl until soft peaks form; gradually add 1/4 cup sugar and beat until stiff peaks form.

In a separate bowl, beat egg yolks, remaining 1/2 cup sugar, and vanilla until thick and lemon-colored.

Sift together flour, cocoa, baking powder, and salt; fold into the egg yolk mixture.

Gently fold the egg whites into the chocolate batter until no white streaks remain.

Spread batter evenly into the prepared pan and bake for 10 to 12 minutes or until the top springs back when touched.

Immediately invert cake onto a kitchen towel dusted with powdered sugar; peel off parchment and roll cake and towel together from the narrow end. Cool completely.

For the filling, beat peanut butter, cream cheese, and 1 cup powdered sugar until smooth; fold in the whipped cream.

Unroll cooled cake, spread peanut butter filling to within 1/2 inch of edges, and re-roll tightly without the towel.

In a small saucepan, heat 1/3 cup heavy cream until simmering; pour over chocolate chips, let sit for 5 minutes, then stir until smooth.

Pour ganache over the cake roll and garnish with chopped peanut butter cups. Chill for at least 1 hour before serving.